Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion
The aim of the present work was to evaluate and compare in vitro the antioxidant activity of raw, cooked and cooked–digested pork, beef and chicken burgers. The cooking process influenced the antioxidant capacity of the meat by decreasing the values of ABTS, FRAP and the content of free thiols. Conv...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/22/4100 |
| _version_ | 1797459336715304960 |
|---|---|
| author | Giulia Grassi Giambattista Capasso Andrea Rando Anna Maria Perna |
| author_facet | Giulia Grassi Giambattista Capasso Andrea Rando Anna Maria Perna |
| author_sort | Giulia Grassi |
| collection | DOAJ |
| description | The aim of the present work was to evaluate and compare in vitro the antioxidant activity of raw, cooked and cooked–digested pork, beef and chicken burgers. The cooking process influenced the antioxidant capacity of the meat by decreasing the values of ABTS, FRAP and the content of free thiols. Conversely, a positive effect was observed after in vitro gastrointestinal digestion which increased the biological activity of the meat, characterised by greater antioxidant activity. The type of meat influenced the chemical composition and biological capacity of the burgers. In fact, both before and after the cooking process, beef burgers showed higher thiol content and, consequently, a higher oxidative stability of proteins than chicken and pork burgers. In vitro gastrointestinal digestion also improved the nutraceutical quality of beef burgers, which showed higher ABTS values and thiol content than pork burgers, which showed higher FRAP values. This work aims to support the potential of meat constituents as a natural antioxidant component that is essential to counteract the oxidative stress responsible for imbalances in the human organism and several cardiovascular diseases. |
| first_indexed | 2024-03-09T16:50:00Z |
| format | Article |
| id | doaj.art-87a6a36828db42daaabdf35ced9a3e21 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:50:00Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-87a6a36828db42daaabdf35ced9a3e212023-11-24T14:42:04ZengMDPI AGFoods2304-81582023-11-011222410010.3390/foods12224100Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal DigestionGiulia Grassi0Giambattista Capasso1Andrea Rando2Anna Maria Perna3Department of Agriculture, Environment and Food, University of Molise, Via De Sanctis 1, 86100 Campobasso, ItalySchool of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, ItalySchool of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, ItalySchool of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, ItalyThe aim of the present work was to evaluate and compare in vitro the antioxidant activity of raw, cooked and cooked–digested pork, beef and chicken burgers. The cooking process influenced the antioxidant capacity of the meat by decreasing the values of ABTS, FRAP and the content of free thiols. Conversely, a positive effect was observed after in vitro gastrointestinal digestion which increased the biological activity of the meat, characterised by greater antioxidant activity. The type of meat influenced the chemical composition and biological capacity of the burgers. In fact, both before and after the cooking process, beef burgers showed higher thiol content and, consequently, a higher oxidative stability of proteins than chicken and pork burgers. In vitro gastrointestinal digestion also improved the nutraceutical quality of beef burgers, which showed higher ABTS values and thiol content than pork burgers, which showed higher FRAP values. This work aims to support the potential of meat constituents as a natural antioxidant component that is essential to counteract the oxidative stress responsible for imbalances in the human organism and several cardiovascular diseases.https://www.mdpi.com/2304-8158/12/22/4100meatspeciesantioxidant activityin vitro gastro-intestinal digestion |
| spellingShingle | Giulia Grassi Giambattista Capasso Andrea Rando Anna Maria Perna Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion Foods meat species antioxidant activity in vitro gastro-intestinal digestion |
| title | Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion |
| title_full | Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion |
| title_fullStr | Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion |
| title_full_unstemmed | Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion |
| title_short | Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion |
| title_sort | antioxidant activity of beef pork and chicken burgers before and after cooking and after in vitro intestinal digestion |
| topic | meat species antioxidant activity in vitro gastro-intestinal digestion |
| url | https://www.mdpi.com/2304-8158/12/22/4100 |
| work_keys_str_mv | AT giuliagrassi antioxidantactivityofbeefporkandchickenburgersbeforeandaftercookingandafterinvitrointestinaldigestion AT giambattistacapasso antioxidantactivityofbeefporkandchickenburgersbeforeandaftercookingandafterinvitrointestinaldigestion AT andrearando antioxidantactivityofbeefporkandchickenburgersbeforeandaftercookingandafterinvitrointestinaldigestion AT annamariaperna antioxidantactivityofbeefporkandchickenburgersbeforeandaftercookingandafterinvitrointestinaldigestion |